Bukarest - Papanasi (Romanian fried cheese doughnuts)
Romanian papanași, a thick quark dough shaped into rings and fried until deeply golden, then topped with sour cream and jam, the way they're served everywhere from street stalls to restaurants in Bucharest. Frying at a moderate, steady temperature rather than very hot oil is what cooks the thick dough through to the centre before the outside burns.
Prep20 min
Cook20 min
Rest15 min
Servings4
Christoph's papanași, fried at a moderate, steady temperature so the thick dough cooks through before the outside burns.
Ingredients
Written for a 3 L pot
Units
Temperature
Servings
Dough
- 500 g quark rounded
- 2 eggs rounded
- 250 g flour rounded
- 60 g sugar rounded
- 5 g baking powder rounded
- 2 g fine salt rounded
- 500 ml neutral oil, for frying rounded
To serve
- 200 g sour cream rounded
- 150 g fruit jam, such as blueberry or cherry rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Combine the quark, eggs, sugar, baking powder and salt in a bowl. Mix in the flour gradually, until a soft, slightly sticky dough forms. Let rest for 15 minutes.
- Divide into 4 large pieces and several smaller pieces (for the traditional small ball on top of each doughnut). Shape each large piece into a flattened ring with a hole in the centre; shape the small pieces into balls.
- Heat the oil in a wide pot to a moderate frying temperature, around 160 to 165°C.
- Fry the rings for 3 to 4 minutes per side, until deeply golden brown and cooked through to the centre. Fry the small balls for about 2 minutes per side. Drain on paper towel.
- Serve each ring topped with sour cream and jam, with a small ball balanced on top.
Notes
- Fry at a moderate, steady temperature, not very hot oil. The dough is thick; very hot oil browns the outside before the centre has time to cook through, leaving a raw, doughy middle.
- Test the oil temperature with a small piece of dough first. It should sizzle steadily and rise slowly, not violently; adjust the heat before frying the full batch.
- Let the dough rest before shaping. This relaxes the gluten, making the dough easier to shape into a clean ring.
- Best eaten warm, freshly fried. They lose their appeal once cold, since the contrast between the warm, tender inside and the topping is the whole point.
Ingredient substitutions
- Quark is essential to the authentic texture; a thick, drained yoghurt is the closest substitute if unavailable.
- Any fruit jam works for the topping; sour cherry is the most traditional choice.
- A dusting of powdered sugar on top is a simple addition alongside the cream and jam.
From Christoph Mayer